clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Italian Pasta Salad

  • Author: Eat Drink Shrink
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2-4 1x



Pasta Salad:


  • 2 cups arugula
  • 1/2 lemon (juice)
  • 2 cups basil leaves
  • 1 tsp sea salt
  • 1/2 tsp red pepper
  • 1/3 cup olive oil
  • 1/2 cup toasted pine nuts
  • 1/2 cup Follow Your Heart Vegan Parm (optional)


  1. Roast the pine nuts in the oven on 300 for 5-7 mins or in a pan over low/med heat.
  2. Pesto: combine all the ingredients in a food processor and blend until smooth.
  3. Pasta Salad: Chop ingredients as desired, toss together with cooked pasta and pesto. Place in fridge until time to serve.
  • Category: Pasta Salad
  • Cuisine: Lunch/Dinner/Side


  • Serving Size: 3-4
Top of page